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Beef and broccoli bowl with sliced flank steak and broccoli in a glossy brown sauce over white rice

Beef and Broccoli Bowls

Takeout-style beef and broccoli over rice: thin flank steak, bright broccoli and a glossy oyster sauce in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 470
Ingredients Method Notes

Ingredients
  

For the beef
  • 1 lb flank steak or sirloin sliced thin against the grain
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp peanut or neutral oil
  • 2 garlic cloves minced
For the sauce
  • 3/4 cup water
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/2 tsp sugar optional
For the bowls
  • 3-4 cups broccoli florets
  • 4 cups cooked white rice
  • sesame seeds and sliced green onions to serve

Method
 

  1. Slice the steak across the grain about 1/4 inch thick. Toss with 1 tablespoon soy sauce and 1 tablespoon rice vinegar and marinate at least 10 minutes.
  2. Blanch the broccoli in boiling water 30 seconds to 3 minutes, then drain well.
  3. Whisk the water, oyster sauce, soy sauce, cornstarch, rice vinegar, sesame oil, ginger, pepper and sugar until smooth.
  4. Heat the oil in a large skillet or wok over medium-high heat. Cook the beef and garlic 2 to 5 minutes until browned.
  5. Stir the sauce, pour it in and bring to a simmer. Add the broccoli and toss 1 to 2 minutes until glossy and thick.
  6. Serve over rice with sesame seeds and green onions.

Notes

Storage: refrigerate up to 3 to 4 days; reheat in a skillet with a splash of water.
Make ahead: slice and marinate the beef and mix the sauce up to a day ahead, refrigerated.
Substitutions: sliced chicken (cook to 165°F) or shrimp instead of beef; mushroom-based oyster sauce; frozen broccoli, thawed and patted dry.
Nutrition is an estimate, not a laboratory analysis.